Great idea for the series - not everyone can afford/wants to buy the expensive USDA or Australian cuts. Would be good to see what can get results at more accessible price points.
I made this recipe,sauce on the side, over the weekend for some friends. They could not stop eating!! Thanks for your videos. Keep up the fantastic work!
Been wanting to try Jirby seasoning on brisket! I grew up on Lawrys because my dad would put it on everything lol anyways I love the charcoal taste on ribs so I know these tasted just as good as they looked!
Thanks for the video, as you mentioned pork belly would it be possible for a video on that? I always struggle with pork belly on the bbq so any tips would be great!
Nice video dude. Interesting that as a Brit you tempted them in F. I accidentally bought a C only Themapen, and I'm constantly having to convert to F because I only know my temps in F, despite also being a fellow Brit!!
Yeah! It’s like the language that has stuck with me. I started bbq about 7/8 years ago - and the only resources were American. I had never used C for cooking before that (as I didn’t cook a whole bunch) so I learned bbq/cooking temps in F. And, it’s just stuck! It would be more effort for me to convert it in my head from F to C - I think about bbq in F so that’s how I roll with it!
@@FreshfrogmarketingUk I started serious bbq this year and use Fahrenheit for low and slow (having watched Wilsons and US BBQ porn) but then flip it Celsius for hot cooking, probably because I’ve used that in my domestic oven and more recently my Ooni
Ha! Oh I hear ya! These are definitely not traditional Texas style. These are more along the lines of Goldees, daynes craft barbecue, Hurtado and 2M etc. Maybe more modern “craft” style Texas bbq? Less so the snows, kreutz, Blacks, smittys etc
Did you have to add more coal at any point? It looks like you have a full load of lit coal right at the start and after 5 hours it was still at a high consistent temp.
@@raymondbillups2002 the credit goes to Bradley Robinson of Chud’s BBQ. He used it in one of his videos stating that a lot of the BBQ places use it and do not tell you. Tried it, and it works great.
Nice one sir (your first name please? That is how I would like to address you, if that is okay?) I like the idea for the series. Keeps it more authentic for those who want to cook Q on a budget.
It does doesn’t it! I thought the same first time I used it. But honestly, you need a pretty heavy covering of the lawrys for it to be balanced with the fat, smoke and sauce. I would never put that much salt, or other pre mixed rub on. But the lawrys works best with a heavy coating.
Great idea for the series - not everyone can afford/wants to buy the expensive USDA or Australian cuts. Would be good to see what can get results at more accessible price points.
I made this recipe,sauce on the side, over the weekend for some friends. They could not stop eating!! Thanks for your videos. Keep up the fantastic work!
Been wanting to try Jirby seasoning on brisket! I grew up on Lawrys because my dad would put it on everything lol anyways I love the charcoal taste on ribs so I know these tasted just as good as they looked!
they really did taste great! love that lawrys!
That rub combination is actually popular on briskets here in states. Some folks go 1:.5:.5 pepper, salt, Lawrys seasoning
The colour on those are insane pal
Just found this channel a few weeks ago , awesome mate
Been wanting to try and cook unwrapped. Might try it out soon
Thanks for the video, as you mentioned pork belly would it be possible for a video on that? I always struggle with pork belly on the bbq so any tips would be great!
Great vid! Loving this series. I'll attempt the Sainsbury brisket first with Good Rub.
How is your old pk compared to your newer version? Looks like the same size ? I assume it cooks the same as the newer version?
Just about to purchase a kamado, not done ribs before so thinking these are good for trying out on
great job brother, those look amazing.
I'm liking the idea of a supermarket meat series for just over £3 they look nice
Great job sir!!
Nice video dude. Interesting that as a Brit you tempted them in F. I accidentally bought a C only Themapen, and I'm constantly having to convert to F because I only know my temps in F, despite also being a fellow Brit!!
Yeah! It’s like the language that has stuck with me. I started bbq about 7/8 years ago - and the only resources were American. I had never used C for cooking before that (as I didn’t cook a whole bunch) so I learned bbq/cooking temps in F. And, it’s just stuck! It would be more effort for me to convert it in my head from F to C - I think about bbq in F so that’s how I roll with it!
@@WilsonsBBQ Same dude. I know 165f is when to start thinking about wrapping etc, but I can never remember what that is in C 🤣🤣
@@FreshfrogmarketingUk I started serious bbq this year and use Fahrenheit for low and slow (having watched Wilsons and US BBQ porn) but then flip it Celsius for hot cooking, probably because I’ve used that in my domestic oven and more recently my Ooni
Brewing beer and pizza: C
BBQ: F
Tried the same thing last week.
Not much meat on mine either.
big fan of your channel! I think you are doing Kansas or memphis style ribs...we Texans don't sauce ribs or any bbq! lol
Ha! Oh I hear ya! These are definitely not traditional Texas style. These are more along the lines of Goldees, daynes craft barbecue, Hurtado and 2M etc. Maybe more modern “craft” style Texas bbq? Less so the snows, kreutz, Blacks, smittys etc
@@WilsonsBBQ I will say this, I'm going to try that sauce! 😁😁🤘
Are you spritzing at all when you do them unwrapped?
sometimes i'll give them a spritz toward the end, but more often than not; i wont bother.
Did you have to add more coal at any point? It looks like you have a full load of lit coal right at the start and after 5 hours it was still at a high consistent temp.
i added a handful of lumpwood about 4 hours in i think..it was starting to drop toward 260 ish - so i just gave it a little bump.
What is your BBQ sauce recipe?
Excellent!
I tried one part kosher salt, one part Larry’s, and two parts black pepper on my last brisket. It turned out awesome. Give it a shot if you like.
I like the sound of that combo. Will have to try
That’s my current brisket rub! Works excellent!
@@raymondbillups2002 the credit goes to Bradley Robinson of Chud’s BBQ. He used it in one of his videos stating that a lot of the BBQ places use it and do not tell you. Tried it, and it works great.
@@WilsonsBBQ if anyone is looking for a commercial rub, the ones put out by Cattleman’s Grill are excellent as well.
Now these look great out of the packet
Going to try this with some meatier ribs - which Tom Hixson ones do you recommend?
Their USDA St. Louis ribs are by far their meatiest and most consistent.
Nice one sir (your first name please? That is how I would like to address you, if that is okay?) I like the idea for the series. Keeps it more authentic for those who want to cook Q on a budget.
Lawreys! Lol
Seems like a lot of seasoning for not much meat. Pepper ok.
It does doesn’t it! I thought the same first time I used it. But honestly, you need a pretty heavy covering of the lawrys for it to be balanced with the fat, smoke and sauce. I would never put that much salt, or other pre mixed rub on. But the lawrys works best with a heavy coating.
Who the heck disliked this video?!